Wednesday, October 2, 2013

Meryll's Chocolate Chip Cookies

1 1/2 cups butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped, toasted nuts
1 bag (24) oz semisweet chocolate chips

Heat oven to 375 degrees.

Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt ( dough will be stiff).

Drop dough by level 1/4 capfuls about 2 inches apart onto ungreased cookie sheet.  Break n half so there is a rough texture.

Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove from cookie sheet to cooling rack.

1 cookie 240 calories (fat 12g; carbohydrate 32g; protein 2g

Makes about 3 1/2 dozen cookies. Prep time 20 minutes.

Sunday, September 8, 2013

Chocolate Italian Love Cake

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip
  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  5. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  6. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  7. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  8. ENJOY!

Caramel Apple Cheesecake Bars

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Oreo Peanut Butter Cup No Bake Dessert.

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Thursday, September 5, 2013

Cream Cheese Frosting from Barefoot Contessa

6 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 tsp pure vanilla extract
2 1/2 sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

Sunday, June 30, 2013

Peanut butter cookies

Peanut butter cheesecake cookies

Lazy Cake Cookies

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M's or mini chocolate chips

Mix together, put in a greased 9x13 pan and bake at 350 for 20 min!

Friday, March 29, 2013

Yolanda's Easter Bread


5 lbs flour  add more for kneading and rolling
2 cups sugar
1 tsp salt
2 tbsp orange juice
2 tbsp lemon juice
1 tbsp vanilla extract
1 tbsp almond extract
2 sticks melted butter, cooled
1 tsp cinnamon
1/3 cup vegetable oil
12 beaten eggs
2 cups warm milk
4 pkg quick rising yeast mixed with 1 tbsp sugar and 1 cup warm water

Put dry ingredients in huge bowl.  Make a well in the middle.  Set aside.

Beat the eggs, add the juices, extracts, warm milk, oil, and cooled melted butter.  Add these ingredients to the well in the dry ingredients.  Mix it well.  Knead the dough for about 5 minutes.

Wash the huge bowl and grease with shortening.  Place the dough in the bowl and grease the top with shortening.  Cover with a lint free kitchen towel.

Preheat the oven to 275 degrees and turn off.  Place the dough in the oven and wait until it doubles in size.  Take it out, punch it down, knead it a little bit.

Preheat the oven again to 275 degrees, let the dough rise again.

This time, divide the dough into 8 sections.

Take one piece of the section and divide into three sections.  Roll into ropes, using flour so it doesn't stick.  Start braiding from the middle section.  Braid the opposite way down the other side.

Place in a greased baking sheet.

Preheat oven to 275 degrees again and let rise for the third time.

Before baking at 325 degrees for 30 minutes, make an egg wash of one egg with some splashes of water, beaten.  Spread this over the bread.

When cool, decorate with non-pareils and toasted sliced almonds.  Tastes the best, toasted.

Wednesday, March 20, 2013

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
or half and half
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.

(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

White Chicken Chili-Use this Recipe from now on

2 chicken breasts, cut into bite size pieces
1 stick butter, divided
2 large onions, chopped
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1 tsp hot sauce
1.5 tsp chili powder
1 tsp cumin
salt and pepper to taste
2 - 16 oz cans white beans (cannellini)
2 - 4 oz cans chopped mild green chilies
1.5 cups grated Monterey Jack cheese
1 cup milk
1/2 cup sour cream

Saute chicken in oil.  Season with salt and pepper.  Remove from pan.
In same pan, melt 2 tbsp butter and cook the onion until softened.  Remove from pan.
In the same pot, mel remaining 6 tbsp of butter and whisk in flour.
Cook the roux, whisking constantly for three minutes.
Stir in the onion.
Gradually add the broth then the half and half, whisking the whole time.
Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes until obviously thick.
Stir in hot sauce, chili powder, cumin, salt and pepper.
Add beans, chilies, chick, cheese and milk.
Cook over moderately low heat, stirring occasionally for 20 minutes.
Add sour cream.
Best served the next day.

Monday, February 18, 2013

Chicken Divan Supreme

2 boneless chicken breasts sliced in half
2 crowns fresh broccoli
1 cup basmati rice cooked with ground saffron for color
1 can cream of mushroom or chicken soup
1 cup mayonnaise
1 tsp lemon juice
1.5 tbsp sherry
grated pecorino romano cheese
homemade croutons

Seasonings: salt, pepper, garlic powder, paprika, nutmeg,

To make the croutons:
Cut bread into cubes.  Sprinkle olive oil, salt, pepper, garlic powder and parsley.  Toss and bake at 425 degrees until light brown.  Don't overcook because you need to add these to the top of the casserole for a few minutes to heat.


Cut the brocolli off the stems and cut into bite size pieces.  Cook until still bright green with olive oil, salt, pepper, and garlic powder.  Drain when cooked.

Cook one cup of basmati rice with 2.5 cups fat free chicken broth and salt.

Chicken breasts:
Season chicken breasts with salt, pepper, garlic powder, paprika and a small amount of nutmeg.  Cook on both sides.  Don't overcook.  They cook fast.

When done, cut into bite size pieces.

Mix cream of mushroom soup, mayonnaise, lemon juice, sherry and a 1/4 tsp nutmeg.

Spray the bottom of casserole with Pam.  Layer chicken, broccoli, rice, sauce and sprinkle with cheese.  Cook at 350 degrees until bubbly and cheese is lightly browned.  Add the croutons to the top and cook about 5 minutes until heated.

Cool and enjoy!